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Chocolate Peanut Butter Cookies have two of my favorite ingredients in them–chocolate and peanut butter. I make them every Christmas.
These cookies are perfect for holiday gift giving. I love to add this recipe to my cookie trays. When deciding which cookies to make, I always try to select varying size and colors to make not only a delicious tray, but one that is also pretty. The dark chocolate works well to help divide lighter colored cookies, such as chocolate chip or peanut butter.
Ingredients for Chocolate Peanut Butter Cookies
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A Note About Ingredients
When shopping for cookie ingredients that will be used as gifts, I always try to use finer quality ingredients, not only for flour and baking cocoa, but especially for any baking chips that are needed, as in this recipe for chocolate chips (Nestle, Ghirardelli, or Hershey’s) and peanut butter chips (Reese’s).
Sometimes I use Reese’s candy coated peanut butter pieces, but I prefer the chips, which have more peanut butter flavor in them.
Also, you’ll want to use real vanilla extract, as it really does make a difference in your baking.
Instructions For Making This Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table. Line baking sheets with parchment paper or silicone baking mats.
Make the Cookie Dough
In a small bowl, combine all-purpose flour, baking cocoa, baking soda, and salt. Whisk to combine. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix in large eggs and vanilla extract. Use a spatula to scrape the bowl as needed.
Gradually beat in flour mixture, again, scraping the bowl as needed. Last, slowly stir in the peanut butter chips and chocolate chips.
Form and Bake the Cookies
Drop by rounded spoonfuls onto the prepared baking sheets, three to each row, for a total of twelve on each sheet.
When baking cookies, I like to use cookie scoops so all of my cookies are the same size (or at least close to the same.) The brand I prefer (and trust) is Vollrath Disher Scoops. It was the brand my grandma favored when she was a school cook, so I followed her lead on this one. For this cookie, I used the Black Scoop, Size #30 (1 oz). You might also try the Red Scoop, Size #24 (1 1/3 oz).
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Vollrath Disher Scoop – Size 30
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Bake in preheated oven for 10-12 minutes until centers are set. Remove from oven and allow to set for 5 minutes before transferring to wire racks to cool.
Serve cookies with a tall glass of ice cold milk. This recipe will make 3-4 dozen.
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Chocolate Peanut Butter Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz. peanut butter chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉. Gather the ingredients so you have everything close at hand on the counter or table. Line baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough
- In a small bowl, combine all-purpose flour, baking cocoa, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix in large eggs and vanilla extract.
- Gradually beat in flour mixture. Stir in peanut butter chips and chocolate chips.
Bake the Cookies
- Drop by rounded tablespoonfuls onto prepared baking sheets, three to a row, for a total of 12 cookies on each sheet.
- Bake in preheated oven for 10-12 minutes until centers are set. Remove from oven and allow to set for 5 minutes before transferring to wire racks. Makes 3-4 dozen.
Notes
Nutrition
